Chicken breast, mandarin oranges and chives sauteed with orange liqueur and cream. Great served over rice or pasta. A MUST TRY!
INGREDIENTS (for 2 servings):
- 3 tablespoons olive oil
- 1/2 cup flour
- 2 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
- 2 fluid ounces orange flavored liqueur, or to taste
- 1/2 cup canned mandarin orange segments, drained
- 1/4 cup chopped fresh chives
- 1/2 cup heavy cream
Heat olive oil in a skillet over medium-high heat. Lightly coat chicken breasts in flour, shaking off excess, and brown in oil on both sides. Stir in cointreau, oranges, and heavy cream. Reduce heat to medium, and simmer until liquid has reduced by half. Remove chicken from pan when not longer pink in center, and allow the sauce to reduce another 5 minutes.
Stir in chives, season to taste with salt and pepper.